Speckled with vanilla beans and dried figs, these light and delicate cupcakes make a sophisticated end to a lovely meal, or a satisfying accompaniment to afternoon tea. Try these plain or with Vegan Buttercream (page 95).
Sweetness: Medium
Recipe information
Yield
makes 10
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
Step 2
In a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Scrape the tiny vanilla beans (they look like seeds) out of the pod into the wet mixture. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the figs.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
